This fresh and lively spice-rubbed Flank Steak with Corn Salsa is simple to make and packed with flavor. It’s the ultimate summer weeknight meal that’s sure to impress!

Imagine a warm summer evening, the scent of a sizzling grill filling the air, and a vibrant, flavor-packed meal ready in under 30 minutes. That’s exactly what you get with our incredible Flank Steak with Corn Salsa. This dish isn’t just a recipe; it’s a celebration of fresh produce, succulent steak, and effortless outdoor cooking, making it the perfect choice for busy weeknights or casual backyard gatherings.

With a wholesome, veggie-loaded salsa, the healthy fats from creamy avocado, and a generously protein-packed steak, this meal is incredibly satisfying on its own. While it’s designed to be a complete dish, if you’re craving some extra greens, a light Mandarin Orange Salad offers a delightful contrast. Or, elevate the summer vibe even further by serving it alongside a refreshing pitcher of Peach Lemonade. Every element of this meal screams warm weather and good times!

Flank Steak with Corn Salsa: A Summer Favorite

Some recipes take numerous attempts and tweaks before they are truly “blog-worthy.” This Flank Steak with Corn Salsa, however, was an instant triumph from the very first time I prepared it for my family. Inspired by the incredibly popular Grilled Chicken and Corn Salsa recipe, I adapted the vibrant corn salsa and served it with perfectly grilled flank steak. The result? The entire meal vanished within minutes! My husband and boys couldn’t get enough.

The next time I made it – for photography purposes, no less, at 10 AM – the same enthusiastic consumption occurred, this time with my sister joining the feast. To say this dish has been a “hit” would be an understatement. Despite its sophisticated appearance, this recipe is surprisingly simple and comes together with remarkable speed. By utilizing the grill, we keep the kitchen cool, making it an ideal choice for hot summer days.

While your steak is cooking to perfection, the corn salsa can be quickly assembled. This means a delicious, hearty dinner can be on the table in about 30 minutes or less! There’s no lengthy steak marinating time required, and the actual cook time is minimal – just 8-10 minutes total for a beautiful medium-rare flank steak.

Mastering Flank Steak: Essential Grilling Tips

Achieving a perfectly cooked flank steak is easier than you think when you follow a few fundamental grilling principles. These tips will help ensure your steak is juicy, tender, and bursting with flavor:

Preheat Your Grill Thoroughly: Before placing your steak on the grates, ensure your grill is fully heated to the recommended temperature. High heat is crucial for searing the surface of the meat, creating a delicious caramelized crust known as the Maillard reaction. This quick searing locks in the juices, resulting in a more tender and flavorful steak. Don’t rush this step!
Invest in a Meat Thermometer: The only sure way to cook your steak to your exact preference is by using a reliable meat thermometer. This takes the guesswork out of grilling and guarantees perfect results every time. We’ll delve into specific temperatures for different levels of doneness below.
Allow the Steak to Rest: Once your flank steak is grilled, resist the urge to slice into it immediately. Resting is a critical step. By loosely tenting the cooked steak with foil and letting it sit for 5-10 minutes, you allow the internal juices to redistribute evenly throughout the meat. This relaxation period prevents the juices from spilling out when you cut, ensuring a much juicier and more tender bite.
Slice Against the Grain: Flank steak, while flavorful, is a lean cut of meat with long muscle fibers. To maximize tenderness, it’s absolutely essential to cut the cooked steak against the grain. Identify the direction of these fibers and slice perpendicular to them in thin strips. This shortens the muscle fibers, making the steak significantly easier to chew. Once sliced, your perfectly cooked flank steak is ready to be served with the vibrant corn salsa.

Quick Tip: About Flank Steak

Flank steak, sometimes referred to as London Broil, is a lean and muscular cut. Due to its nature, it can be tough if not prepared and cut correctly. Always remember to slice it thinly and against the grain for optimal tenderness. If you’re looking for an alternative, skirt steak can be used; it’s a bit fattier and may require some trimming, but also grills beautifully.

Achieving Perfect Doneness: Flank Steak Temperatures

Personal preference plays a significant role in how you enjoy your steak. For flank steak, I personally find that it reaches its peak flavor and tenderness when cooked to a medium-rare doneness. Cooking it beyond medium can sometimes result in a loss of its desirable texture and juiciness. However, the beauty of home cooking is that you can prepare it exactly how you like it! Below is a comprehensive guide to internal temperatures for various levels of steak doneness:

Always preheat your grill to a consistent 450 degrees F before you begin cooking. Strive to maintain this temperature throughout the grilling process for the best results.

Rare: 120-125 degrees F
Medium-Rare: 135 degrees F (typically about 4-5 minutes per side on a 450°F grill)
Medium: 140 degrees F (approximately 5-7 minutes on one side and another 3-5 minutes on the other)
Medium-Well: 150 degrees F (around 8-10 minutes on one side and 3-5 minutes on the other)
Well-Done: 160-175 degrees F

**Keep in mind that exact cooking times will vary depending on the thickness of your steak, the specific characteristics of your grill, and its actual internal temperature. Always rely on a meat thermometer for accuracy.**

Quick Tip: The Magic of Carryover Heat

For the most precise doneness, remove your steaks from the grill about 5 degrees F *below* your desired final temperature. The steaks will continue to “cook” to those last few degrees from residual heat as they rest, ensuring they don’t overcook.

Crafting the Perfect Avocado Corn Salsa

The vibrant, fresh corn salsa is the crowning jewel of this dish, offering a burst of flavor and a delightful texture contrast to the rich steak. Here’s how to create an unforgettable salsa and some tips for success:

Grilling the Corn: This step is non-negotiable for adding an incredible depth of flavor and a subtle smokiness to your salsa. Since the grill will already be hot for your steak, it’s efficient to cook the corn simultaneously.
- How to Grill Corn: Begin by peeling back the husks and removing any silk. Lightly rub each ear of corn with vegetable or olive oil and season with a pinch of salt and pepper. Place the seasoned corn directly on your preheated grill (400-450 degrees F). Grill for approximately 10-12 minutes total, rotating every 3-4 minutes, until the kernels are bright in color and show lovely, light char marks. A grill pan also works wonderfully if you don’t have an outdoor grill!
Cool the Corn: After grilling, allow the corn to cool slightly before cutting the kernels off the cob. It’s important for the corn to be at room temperature when added to the salsa; otherwise, its residual heat could slightly “cook” the other fresh ingredients, altering their texture and freshness.
Perfectly Ripe Avocado: The creamy texture and healthy fats of a perfectly ripe avocado are essential to this salsa. It adds a luxurious element and a subtle, rich flavor.
- How to Tell if an Avocado is Ripe: Gently press around the stem (avoid pressing directly on the stem, as it can bruise). A ripe avocado will yield slightly to gentle pressure, similar to the firmness of the tip of your nose. Avoid avocados that feel mushy, as this indicates overripeness.
Don’t Skimp on Fresh Lime: Freshly squeezed lime juice is a powerhouse ingredient in this salsa. Its bright acidity and zesty flavor not only pull all the ingredients together harmoniously but also play a crucial role in preventing the avocado from browning too quickly.
Season to Taste: Salt is a flavor enhancer that works wonders for both the steak and the salsa. It’s vital to taste and adjust your seasoning throughout the cooking process. Since the steak rub contains salt and the corn is salted, add salt to the salsa slowly, to your personal preference, to ensure you don’t overdo it. A touch of freshly ground black pepper also makes a difference.
Uniform Dicing: For the best texture and aesthetic appeal, aim to cut all your salsa ingredients (avocados, red onion, bell pepper, jalapeño) into similar, small dice. This ensures that you get a balanced bite of all flavors and textures in every spoonful.

Additional Flank Steak with Corn Salsa Tips & Customizations

Adjusting the Heat Level: This recipe, as written, offers a fairly mild flavor profile with a slight kick. If you prefer less heat, opt for a milder chili powder (like McCormick®) for the steak rub, and consider omitting the finely minced jalapeño and/or crushed red pepper flakes from the salsa. For those who love spice, feel free to increase the amount of jalapeño or add a pinch more red pepper flakes.
Time-Saving Hacks: In a pinch, pre-minced garlic can be a real time-saver. For effortless lime juicing, a quality citrus juicer will make quick work of extracting every drop of fresh juice.
Ingredient Freshness: The quality of your ingredients truly shines in a dish like this. Use the freshest possible sweet corn, ripe avocados, and vibrant bell peppers for the best flavor and texture.

More Delicious Grilled Recipes to Explore

If you’ve fallen in love with grilling and are looking for more ways to enjoy outdoor cooking, here are some other fantastic grilled recipes that are sure to become new favorites:

Steak Salad Recipe with a refreshing lemon-cilantro dressing
Cilantro Lime Chicken paired with a sweet and spicy mango salsa
Flat Iron Steak served with a rich sun-dried tomato sauce
Chicken and Wild Rice complemented by grilled sweet potatoes
Steak Fajitas sizzling with colorful bell peppers and onions

Flank Steak with Corn Salsa

By Chelsea Lords

Spice-rubbed Flank Steak with Corn Salsa is fresh, flavorful, and easy—perfect for a summer weeknight dinner!

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4 servings

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Watch how to make this delicious Flank Steak with Corn Salsa!

Equipment

Grill

Ingredients

Steak

1-1/2 up to 2 pounds flank steak
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon paprika
1 tablespoon ground chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
1-1/2 tablespoons light brown sugar, firmly packed
2 tablespoons olive oil, divided

Corn Salsa

3 ears sweet corn
Olive oil (for grilling corn)
Salt and pepper (for grilling corn)
1 very large (or 2 small) ripe avocados, peeled, seed removed, and diced
1/4 cup finely diced red onion
3/4 cup finely diced red bell pepper
1/3 cup finely chopped cilantro, plus more for serving if desired
1 teaspoon ground cumin
1 tablespoon finely minced jalapeño
1 tablespoon minced garlic
2 limes, plus more lime wedges for serving if desired
1 to 2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes (optional)

Instructions

Preheat your grill to 450°F. Once the grill is heated, clean the grates thoroughly with a wire brush. Liberally oil the grill by drenching a paper towel in canola or vegetable oil and, using tongs, rub the paper towel over the hot grates.
Prepare the corn: Shuck the corn and discard the silk. Drizzle the ears with olive oil and lightly sprinkle with salt and pepper, rubbing the seasoning and oil into all sides. Place the corn directly on the heated, oiled grill over direct heat. Grill for about 10–12 minutes total, rotating every 3–4 minutes until the corn is bright in color with light char marks. Allow the grilled corn to cool before cutting the kernels off the cob.
Prepare the steak rub: In a small bowl, mix together the garlic powder, ground coriander, cumin, paprika, chili powder, salt, pepper, and brown sugar. Remove the flank steak from its packaging and pat it thoroughly dry with paper towels. Drizzle 1 tablespoon of olive oil over one side of the steak. Sprinkle half of the prepared spice rub evenly over the oiled side and gently press it in. Flip the steak over, drizzle the remaining 1 tablespoon of olive oil on the second side, and sprinkle on the remaining rub mixture, pressing it in gently.
Grill the steak: Place the spice-rubbed flank steak directly on the preheated grill. Cook for 4–5 minutes per side, or until the internal temperature reaches 130–135°F for medium-rare or 145°F for medium. (Using a meat thermometer is highly recommended. My grill typically achieves medium-rare in exactly 4 minutes per side at 450°F.) Once cooked, transfer the steak to a cutting board. Tent it loosely with foil and allow it to rest for 5–10 minutes. After resting, slice the steak very thinly against the grain (refer to Note 1 below for guidance).
Assemble the salsa: While the steak is resting, prepare the corn salsa. Carefully slice the cooled corn kernels off the cobs and transfer them to a large bowl. Dice the remaining vegetables—avocados, red onion, red bell pepper, and finely chop the cilantro—and add them to the corn in the bowl. Add 1 tablespoon of olive oil, 1/4 cup of fresh lime juice, ground cumin, minced jalapeño, minced garlic, and, if desired, the crushed red pepper flakes to the veggies. Gently toss all the ingredients together to combine. Taste and season with salt and pepper to your preference (I typically add about 1/4 teaspoon of each). Toss again.
Serve: Arrange the thinly sliced flank steak on a serving platter or individual plates. Spoon the vibrant corn salsa generously over the top of the steak. If desired, drizzle everything with an additional tablespoon of olive oil and garnish with extra fresh cilantro and lime wedges for a beautiful presentation.

Recipe Notes

Note 1: Slicing Against the Grain: To ensure your flank steak is as tender as possible, it’s crucial to slice it against the grain. Look closely at the cooked steak to identify the long muscle fibers running across it. Once you’ve found the direction of these fibers, use a sharp knife to slice the steak perpendicular to them. This technique shortens the fibers, making the meat much easier and more pleasant to chew.

Storage: Store any leftover Spice-rubbed Flank Steak with Corn Salsa in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cooked steak (without the salsa, as the avocado in the salsa doesn’t freeze well) for up to 3 months. Reheat the steak gently in the microwave or on a skillet. Always store the corn salsa separately to maintain its freshness and vibrant texture.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.

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